Tasty dip recipes for Super Bowl Sunday

While the Super Bowl might be a new thing for our neighbors in the Pacific Northwest, Colorado residents have been to this rodeo before. Six times in fact, including victories in 1998 and 1999.

Along with team jerseys, tasty beverages, lung-busting cheering and oddball superstitions — don't let go of that orange sock monkey on third down — our seventh Super Bowl is a time for food. Specifically, snacking.

We've rounded up recipes for seven dips, and since we're Broncos fans, we've included the obligatory orange dip, made with cheddar cheese and roasted red peppers. It's especially appropriate since the Broncos will sport their orange, home-team jerseys on Feb. 2.

Hummus dip. (Cyrus McCrimmon/The Denver Post)

This lineup of dips goes with all kinds of crackers, chips and raw veggies, but this being the Year of the Horse (really!), we'll be buying a big bag of Bronco-blue corn chips.

Pimento Cheese Dip

This Southern sandwich staple also makes a terrific dip, though from a consistency standpoint it's more of a spread, so you'll likely want to put out a butter knife with it. This works with crackers or tortilla chips, and also makes a lovely stuffing for celery sticks. By William Porter. Serves 10-12.

Ingredients

1½ cups good-quality mayonnaise, such as Best/Hellmann's or Duke's

1 4-ounce jar diced pimentos, drained

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1 teaspoon finely grated onion

¼ teaspoon cayenne powder

2 8-ounce blocks sharp cheddar cheese, shredded

Directions

Combine mayo, pimentos, onion and cayenne in a large bowl and mix. Stir in the cheese (or use a food processor for this).

Cheese and artichoke dip.

Cheese and artichoke dip.

Keeps in the refrigerator up to 1 week. Make it a day ahead and the flavors will have time to meld nicely.

Cheese and Artichoke Dip

This recipe comes courtesy of CooperSmith's Pub & Brewery, which is entering its 25th year in Fort Collins. It was published in 2008 in “Recipes From Historic Colorado.” Makes 3 cups.

Ingredients

1 cup canned artichoke hearts

2 scallions, diced

1 cup mayonnaise

½ cup sour cream

1 tablespoon dry white wine

½ teaspoon fresh-ground pepper

1 cup grated parmesan cheese

Directions

Drain and dice artichoke hearts. Diced the scallions using both white and green parts. Add all ingredients except parmesan to a large mixing bowl. Combine well. Keep cold until ready to serve.

Microwave a serving portion until warm. (This can also be done stovetop.) Place warmed mixture in ovenproof serving dish. Top with grated parmesan and broil in a 350-degree oven until it begins to bubble or brown. Place dish on a large platter with fresh veggies and crackers, or serve it in a bread bowl.

Guacamole

They don't call Super Bowl Sunday the annual national avocado slaughter for nothing, and guacamole is the reason. This simple recipe lets the flavor of avocados shine through. It's quick to whip up, making it an easy last-minute recipe. By William Porter. Serves 6-8.

Ingredients

4 ripe avocados, chopped

2 scallions, white parts minced

1 teaspoon cumin

1 teaspoon cayenne powder

1 tablespoon cilantro, torn

1 lime, halved

Directions

Combine first four ingredients in a medium bowl, and mash with a fork to your desired consistency. (I like my guacamole a bit on the coarse side.) Sprinkle in the cilantro and thoroughly squeeze the lime halves over. Stir gently. Serve.

Mexican Layered Dip

This recipe appeared in “CrÃ¨me de Colorado Cookbook,” published by the Junior League of Denver in 1987. (That January was the Broncos' second visit to the Super Bowl, which they lost to the New York Giants 39-20. But that's ancient history.) Serves 8-10.

Ingredients

2 15-ounce cans refried beans with green chiles

½ cup mayonnaise

½ cup sour cream

2 avocados, peeled and chopped

2 tablespoons fresh lemon juice

½ cup picante sauce, medium or hot, to taste

1 cup (4 ounces) shredded cheddar cheese

1 cup shredded Monterey Jack cheese

4 green onions, diced

1 4-ounce can sliced black olives

Directions

Spread beans in 9Ã—13-inch baking dish that has been oiled or sprayed with nonstick cooking spray. Combine mayonnaise and sour cream and spread over beans. Sprinkle chopped avocados with lemon juice, and arrange over mayo mixture.

Cover with picante sauce. Sprinkle with cheddar and jack cheeses, then onions. Top with black olives. Bake uncovered at 350 degrees for 30 minutes.

Hummus

This is a quick recipe, though it does require a food processor. From “Bon Appétit: Fast Easy Fresh Cookbook.” Serves 8-10.

Ingredients

½ cup packed fresh parsley leaves

1 garlic clove, peeled

1 15- or-16-ounce can garbanzo beans (chickpeas), drained and rinsed

¼ cup sour cream

3 tablespoons tahini

2 tablespoons Asian sesame seed oil

1½ teaspoons zested lemon peel

1½ teaspoon ground cumin

1½ teaspoon salt

¼ teaspoon cayenne powder

Pita triangles for dipping

Directions

Coarsely chop parsley and garlic in the processor. Add garbanzos and process for 30 seconds. Add sour cream and next six ingredients and process until smooth. Transfer to bowl and serve. Can be made ahead.

Onion Dip

This dish comes together quickly and is a tasty alternative to the store-bought variety. By William Porter. Serves 8-10, but can be easily halved.

Ingredients

2 tablespoons olive oil

1½ cups diced white onions

¼ teaspoon kosher or sea salt

1½ cups sour cream

¾ cup mayonnaise

½ teaspoon garlic powder

Dash fresh-ground black pepper

Diced chives to garnish

Directions

Pour oil in a saute pan over medium-low heat and add onions and salt. Caramelize the onions — this will take about 20 minutes.

Remove from heat and let cool. Mix remaining ingredients and add the onions. Adjust seasoning to taste, then refrigerate. Stir before serving.

Jalapeño Popper Dip

A Broncos Super Bowl buffet wouldn't be the same without a dish involving jalapeños. This one comes courtesy of the folks at Noosa Finest Yog-hurt, which is based in Bellvue, in northern Colorado. Serves 10-12.

Ingredients

1 8-ounce package light cream cheese, softened

½ cup (4 ounces) Plain Noosa Yoghurt

¾ cup shredded cheddar cheese

1 4-ounce can drained jalapeños, sliced or chopped

2 fresh jalapeño peppers, chopped (optional)

¼ cup panko breadcrumbs

¼ cup shredded Colby jack cheese

Directions

Preheat the oven to 350 degrees. Mix cream cheese, yogurt, cheddar cheese and jalapeños in a bowl and pour into a baking dish. Mix the panko crumbs and Colby jack cheese and sprinkle over dip mixture. Bake until sides bubble and cheese browns, about 20 minutes. Serve with tortilla chips.

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